Red and White Icebox Cake

Jan Scott April 26, 2016

You’ll Need

  • 2 sleeves chocolate wafer cookies (or graham crackers)
  • 3 cups whipping cream
  • 1 Tbsp pure vanilla extract
  • ⅓ cup powdered sugar
  • 3 cups sliced strawberries
  • ¼ cup chocolate sauce

Prep and Cook

  • 1
    In a large bowl, beat the cream, vanilla and sugar using a hand-held or electric mixer on high speed, until soft peaks form.
  • 2
    Place a small dollop of cream in the bottom of a 9” x 13” (or similar sized) baking pan. Press 9 wafers into cream in rows of 3. Top wafers with another dollop of the whipped cream spread to the edges of the biscuits and cover with a layer of sliced berries.
  • 3
    Repeat three times so you end up with 4 layers of cookies. Cover with plastic wrap and refrigerate for 8 to 12 hours.
  • 4
    To serve, gently warm the chocolate sauce and drizzle it over the ‘cake.’ Store in the fridge until ready to serve.

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